Haddock with Tomatoes

Ingredients

• 1 dried haddock
• 1 onion
• 1 oz. butter
• 1 ripe tomato
• pepper
• parsley

Method

1. 1

   Soak haddock in cold water for half a day, then in boiling water for two hours.

2. 2

   Remove bones and skin, and flake the meat.

3. 3

   Sauté onion in butter, add tomato, then haddock, pepper, and parsley.

4. 4

   Heat thoroughly and keep warm until serving.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 19. The excerpt below is the record exactly as published.

Haddeck With Tomatoes—Inegredients—1 dried haddock, I onion, 1 oz. butter, I ripe tomato, pepper, parsley. Soak a dried haddock in plenty of cold water for half a day, drain off the water and replace it with boiling water ; when the haddock has been in this for two hours, take it out, carefully remove all the bones and skin, and break the meat into flakes ; slice a moderate sized onion, put it into a saucepan with one ounce of butter; as soon as the onion is soft, add one ripe tomato, cut into slices ; after a couple of minutes add the flesh of - the haddock, a sprinkling of pepper and some finely minced | parsley ; shake the saucepan on the fire until the contents are thoroughly heated, then draw it aside, to be kept warm till the time for serving. 89. Fish Croquettes—Ingredients—Remnants of turbot, brill, had- dock, or salmon, butter, pinch of flour, some milk, pepper, salt, nutmeg, parsley. Take some remnants of boiled turbot, brill, haddock, or salmon, pick out the flesh carefully and mince it, not too finely ; melt a piece of butter in a saucepan, add a small pinch of flour and some hot milk; stir on the fire until the mixture thickens, then put in pepper, salt, and a little grated nutmeg, together with some finely chopped parsley, and, lastly, the minced fish. As soon as the whole is quite hot, turn it out on a dish to get cold. When nearly so, shape it into the form of corks, egg them, and roll them in baked bread crumbs. After the lapse of an hour, egg and breadcrumb them again, taking - care to preserve the shape. After a little time fry them a light color in hot lard. 90. Halibut (Boiled )—Ingredients—Halibut, salted water. Allow the fish to lie in cold salted water foran hour. Wipe dry in a clean cloth and score the skin, then put into the fish kettle with cold salted water sufficient to cover it. Let it come slowly to the boil, and allow from half to three-quarters of an hour for a piece weighing four or five pounds. When ready drain, and serve with egg sauce. ; Fisu. a ee 3G 91. Halibut (Baked) — Ingredients—Halibut, a little butter, salt ' and water, a tablespoonful of walnut catsup, a dessertspoonful of — Worcestershire sauce, the juice of a lemon, a little brown flour. A piece of halibut weighing five or six pounds, lay in salt and water for two hours. Wipe ina clean cloth and score the skin. Have the oven tolerably hot, and bake about an hour. Melt a little butter in hot water and baste the fish occasionally. It should be of a fine brown color. Any gravy that is in the dripping pan mix with a little boiling water, then stir in the walnut catsup and Worcestershire sauce, the juice of a lemon, and thicken with the brown flour (the flour should be mixed with a little cold water previously), give one boil and serve in sauce-boat. 92. Halibut Steak — Ingredients—2 eggs, some brittle crackers, oil or lard, salt. Wash. Wipe the steaks in a clean cloth and sprinkle with a little salt. Dip them into beaten egg, then into crushed crackers (pound the crackers until they are as fine as powder), and fry in boiling oil or lard. 93. Stuffing For Pike, Haddock And Small Cod — Ingredients—equal parts of fat bacon and beef suet, some fresh butter, parsley, thyme, savory, I onion, a few leaves of marjoram, I or 2 anchovies, salt, pepper, I nutmeg, crumbs and egg. Take equal parts of fat bacon, beef suet, and fresh butter some parsley, thyme, and savory; a little onion,

Cook this with the app: pantry check, scaling, and the assistant.